If you’re looking for a treat that combines the nostalgic delight of cookie dough with the crave-worthy snap of chocolate bark, Cookie Dough Bark is about to become your new favorite. Imagine creamy, edible cookie dough layered between sheets of rich chocolate, ready to be broken into pieces for the ultimate sweet snack. It’s a no-bake dessert that’s just as fun to make as it is to eat, and you’ll find yourself reaching for “just one more piece” every single time.
Ingredients You’ll Need
You only need a handful of pantry staples to whip up this Cookie Dough Bark, but don’t let the simplicity fool you—every ingredient plays a key role. From the buttery foundation to the sprinkle of chocolate chips, each element adds something special to the taste, texture, and look of this irresistible treat.
- Unsalted butter: Softened butter creates that rich, creamy base for the cookie dough layer.
- Brown sugar: Adds a lovely caramel note and a bit of chewiness to the dough.
- Granulated sugar: Gives a touch of extra sweetness and balances the flavors.
- Vanilla extract: Infuses the dough with warm, classic cookie aroma.
- Salt: Just a pinch brings out all the sweet flavors and keeps things from tasting flat.
- Milk: Helps bind the dough and makes it perfectly scoopable.
- All-purpose flour (heat-treated): Essential for safe, edible cookie dough—don’t skip the heat treatment!
- Mini chocolate chips: Little bursts of chocolate in every bite, and their size makes for easier mixing.
- Semi-sweet or milk chocolate chips: The base and top layers of the bark—choose your favorite style of chocolate!
- Coconut oil or butter (optional): Stir in for a silkier melted chocolate that’s easier to spread.
How to Make Cookie Dough Bark
Step 1: Prepare Your Baking Sheet
Start by lining a baking sheet with parchment paper. This simple step keeps your Cookie Dough Bark from sticking and makes cleanup a breeze. Plus, the parchment makes it easy to lift and break the bark into pieces later!
Step 2: Mix the Cookie Dough
In a medium bowl, cream together the softened butter, brown sugar, granulated sugar, vanilla extract, and salt until the mixture is smooth and fluffy. This is where the magic begins—the creaming step gives your dough that classic cookie flavor and irresistible texture.
Step 3: Add Milk and Flour
Next, mix in the milk, then gradually stir in the heat-treated flour until everything is fully combined. The dough should come together easily and look just like the cookie dough you remember sneaking from the bowl as a kid!
Step 4: Fold in the Mini Chocolate Chips
Gently fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. Every bite of Cookie Dough Bark should have a little chocolate surprise!
Step 5: Melt the Chocolate
Add your semi-sweet or milk chocolate chips (and coconut oil or butter, if you like) to a microwave-safe bowl or double boiler. Melt them until perfectly smooth. The coconut oil helps the chocolate spread beautifully and gives it a glossy finish.
Step 6: Layer the Chocolate and Cookie Dough
Pour half of the melted chocolate onto your prepared baking sheet, spreading it into an even rectangle about 1/4 inch thick. Chill in the fridge for 10 minutes until set. Then, gently press small pieces of the cookie dough over the hardened chocolate, covering it as evenly as possible.
Step 7: Add the Top Chocolate Layer
Pour and spread the remaining melted chocolate over the cookie dough layer, making sure all the dough is covered. Return the pan to the fridge and chill for another 30 to 40 minutes until the whole thing is firm and set.
Step 8: Break and Serve
Once it’s fully set, lift the bark out of the pan using the parchment paper and break it into pieces. Now, you’re ready to share and enjoy your homemade Cookie Dough Bark!
How to Serve Cookie Dough Bark
Garnishes
A sprinkle of flaky sea salt right after you pour the final chocolate layer adds an irresistible savory touch. For a pop of color and fun, toss on some rainbow sprinkles or edible glitter before the chocolate sets. You can even drizzle white chocolate over the top for a bakery-worthy finish.
Side Dishes
Pair your Cookie Dough Bark with a scoop of vanilla ice cream or a cold glass of milk for a classic combo. If you’re serving at a party, arrange it alongside fresh berries or other bite-sized treats for a playful dessert platter.
Creative Ways to Present
Pile the bark pieces high in a pretty glass jar and tie with ribbon for a sweet homemade gift. For parties, arrange them on a platter with parchment dividers, or use mini cupcake liners to portion out individual servings. Cookie Dough Bark also makes a fun topping for cupcakes or milkshakes!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cookie Dough Bark in an airtight container in the fridge, where it will stay fresh and delicious for up to a week. The cool temperature keeps the chocolate snappy and the cookie dough soft.
Freezing
If you need to store Cookie Dough Bark longer, pop it in the freezer! Just layer the pieces between sheets of parchment in a freezer-safe container. It’ll keep beautifully for up to two months—simply thaw in the fridge before serving.
Reheating
Cookie Dough Bark is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’d like a softer bite, let it sit out for a few minutes before eating. Avoid microwaving, as it can melt the chocolate and change the texture.
FAQs
Can I use store-bought edible cookie dough?
Absolutely! If you’re short on time, you can substitute your favorite store-bought edible cookie dough for the homemade version. Just make sure it’s safe to eat raw and press it gently onto the chocolate base.
How do I heat-treat flour for edible cookie dough?
To make raw flour safe, simply microwave it in a bowl for 1 minute, stirring halfway through, or bake it at 350°F for 5 minutes. Let it cool before mixing into your dough to avoid melting the butter.
Can I use different types of chocolate?
Definitely! Try white chocolate, dark chocolate, or even a swirl of both for a unique twist. Just follow the same melting and layering instructions for delicious results.
Is Cookie Dough Bark safe for kids?
Yes, as long as you heat-treat the flour and don’t use raw eggs, Cookie Dough Bark is a safe and fun treat for kids to eat and help make. Always supervise little ones when melting chocolate.
What’s the best way to cut or break the bark?
Once fully set, lift the bark out of the pan and use your hands to break it into rustic pieces, or use a sharp knife for cleaner edges. For extra precision, score the chocolate lightly before the final chill.
Final Thoughts
If you’re ready to wow your friends and family with a treat that’s equal parts playful and decadent, give Cookie Dough Bark a try. It’s a joy to make, even more fun to eat, and sure to spark plenty of smiles around your kitchen table!
Print
Cookie Dough Bark Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 16 pieces
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Cookie Dough Bark is an irresistible no-bake dessert combining the rich flavors of creamy cookie dough and smooth chocolate bark. With heat-treated flour to ensure safety, mini chocolate chips add a delightful crunch, while the layered chocolate provides a perfect balance of sweetness. Easy to make and perfect as a party treat or an anytime indulgence, this American-style dessert is vegetarian-friendly and offers a fun twist on traditional cookie dough snacks.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
- 3/4 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
Chocolate Bark
- 2 cups semi-sweet or milk chocolate chips
- 1 teaspoon coconut oil or butter (optional, for smooth melting)
Instructions
- Prepare the Cookie Dough: Line a baking sheet with parchment paper. In a medium bowl, cream together softened butter, brown sugar, granulated sugar, vanilla extract, and salt until smooth and fluffy. Mix in milk, then gradually stir in heat-treated flour until fully combined. Fold in mini chocolate chips and set the dough aside.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips with coconut oil (if using) until smooth and fluid.
- First Chocolate Layer: Pour half of the melted chocolate onto the prepared baking sheet and spread into an even rectangle about 1/4 inch thick. Chill in the refrigerator for 10 minutes to set firmly.
- Add Cookie Dough Layer: Once the chocolate layer is firm, gently press small pieces of the prepared cookie dough evenly over the hardened chocolate layer.
- Top Chocolate Layer: Pour and spread the remaining melted chocolate over the cookie dough layer, ensuring full coverage to seal the cookie dough.
- Final Chilling: Refrigerate the entire bark until fully set, approximately 30 to 40 minutes. Once set, break into 16 pieces and serve.
Notes
- Heat-treat the flour by microwaving for 1 minute or baking at 350°F for 5 minutes to make it safe for raw consumption.
- You may substitute white or dark chocolate for different flavor variations.
- Add sprinkles over the top chocolate layer for a colorful, festive twist.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
